Prepare the following, adding them to a large bowl: Trim the ends from 1 bunch asparagus, then cut into 1-inch pieces. Grate or mince 2 large garlic cloves. Finely grate the zest from 1 large lemon (about 1 tablespoon).

Add 1 pound peeled and deveined uncooked large shrimp, 2 tablespoons olive oil, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, and ½ teaspoon of the kosher salt. Toss gently to coat.

Place 1 cup basmati rice, 2 cups low-sodium vegetable broth, and remaining ¼ teaspoon kosher salt in a Dutch oven or large pot over high heat. Bring to a boil, then cover and reduce the heat to low to maintain an active simmer (small bubbles breaking across the surface of the liquid). Cook, stirring once or to make sure the bottom is not burning, until most of the liquid is absorbed and the rice is just tender, 10 to 15 minutes. Meanwhile, halve the zested lemon and coarsely chop ½ cup fresh parsley or basil leaves.

Scatter the shrimp and asparagus mixture evenly over the rice and scrape in any leftover marinade. Cover and continue to cook on low heat until the shrimp are pink and just cooked through, and the asparagus is a vibrant green color, 8 to 10 minutes. Remove from the heat.

Squeeze the juice from one half of the lemon onto the shrimp. Add half of the feta and half of the chopped herbs, and stir to combine. Cover and let sit for 2 minutes. Sprinkle with the remaining feta, herbs, and ¼ teaspoon black pepper before serving.